CN103222633A - Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof - Google Patents
Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof Download PDFInfo
- Publication number
- CN103222633A CN103222633A CN2013101004772A CN201310100477A CN103222633A CN 103222633 A CN103222633 A CN 103222633A CN 2013101004772 A CN2013101004772 A CN 2013101004772A CN 201310100477 A CN201310100477 A CN 201310100477A CN 103222633 A CN103222633 A CN 103222633A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- parts
- spirulina
- beef
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 43
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 43
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 43
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 43
- 239000000052 vinegar Substances 0.000 title claims abstract description 33
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 28
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 28
- 229940082787 Spirulina Drugs 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000001980 Cucurbita pepo Species 0.000 title claims description 4
- 239000003205 fragrance Substances 0.000 title abstract description 9
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 240000006669 Helianthus annuus Species 0.000 claims abstract description 9
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 240000000129 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 240000005147 Syzygium aromaticum Species 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 235000009754 grape Nutrition 0.000 claims abstract description 9
- 235000012333 grape Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 24
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000002046 Abrus precatorius Species 0.000 claims description 8
- 240000001851 Artemisia dracunculus Species 0.000 claims description 8
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 8
- 240000005801 Carthamus tinctorius Species 0.000 claims description 8
- 241000951473 Schizonepeta Species 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 230000035943 smell Effects 0.000 claims description 4
- 210000004369 Blood Anatomy 0.000 claims description 3
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive Effects 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract 2
- 241000220436 Abrus Species 0.000 abstract 1
- 235000001405 Artemisia annua Nutrition 0.000 abstract 1
- 240000000011 Artemisia annua Species 0.000 abstract 1
- 241000283690 Bos taurus Species 0.000 abstract 1
- 235000015655 Crocus sativus Nutrition 0.000 abstract 1
- 240000004229 Crocus sativus Species 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 240000007842 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000006764 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N Linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000001055 magnesium Nutrition 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N nicotinic acid Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229960004203 Carnitine Drugs 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 230000036740 Metabolism Effects 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229960002477 Riboflavin Drugs 0.000 description 1
- AUNGANRZJHBGPY-OUCADQQQSA-N Riboflavin Natural products OC[C@@H](O)[C@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-OUCADQQQSA-N 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229940011671 Vitamin B6 Drugs 0.000 description 1
- 229930003629 Vitamin B6 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001055 chewing Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2R,3S,4R,5S)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2R)-1-[3-[(1R,2R,3R,4Z,7S,9Z,12S,13S,14Z,17S,18S,19R)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960001518 levocarnitine Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001717 pathogenic Effects 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 150000003697 vitamin B6 derivatives Chemical class 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
Abstract
The invention discloses pumpkin, spirulina and vinegar fragrance beef jerky and a preparation method of the pumpkin, spirulina and vinegar fragrance beef jerky. The pumpkin, spirulina and vinegar fragrance beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 0.3-0.5 part of grape leaves, 0.2-0.3 part of fructus amomi, 0.3-0.4 part of herba schizonepetae, 0.1-0.3 part of saffron crocuses, 0.2-0.3 part of pepper, 0.1-0.2 part of sweet wormwood herbs, 0.2-0.3 part of clove, 5-8 parts of pumpkins, 4-5 parts of abrus herbs, 3-4 parts of paniculate microcosm leaves, 2-3 parts of sunflower discs, 2-3 parts of pomegranate rind, 5-10 parts of spirulina powder, 4-6 parts of apple vinegar, 1-1.5 parts of salt, 1.5-2 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 1-2 parts of yellow rice wine. The pumpkin, spirulina and vinegar fragrance beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, sweet pumpkin fragrance and apple vinegar fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.
Description
Technical field
The present invention relates to fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, belong to food processing technology field.
Background technology
Beef flavour is sweet, property is put down, gone into spleen, is good for the stomach.Contain abundant methyl amimoacetic acid, vitamin B6. cobalamin. nutritions such as alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, has the function that strengthens immunity and enhance metabolism, particularly to the antisecosis and the obvious curative effects of having built up health.Dried beef is that dried beef contains the several mineral materials and the amino acid of needed by human body, has both kept the anti-local flavor of chewing of beef, stored for a long time again never degenerating with the salted jerky of fresh beef.The nutritional labeling of per 100 gram dried beef: 307 kilocalories of energy; Protein 55.6 grams; Fat 8 grams; Carbohydrate 15 grams; 120 milligrams in cholesterol; 0.06 milligram of thiamine; 0.26 milligram in riboflavin; 15.2 milligrams in nicotinic acid; 43 milligrams of calcium; 464 milligrams in phosphorus; 510 milligrams in potassium; 412.4 milligrams in sodium; 107 milligrams in magnesium; 15.6 milligrams of iron; 7.26 milligrams on zinc; Selenium 9.8 micrograms; 0.29 milligram of copper; 0.19 milligram in manganese.
Along with the raising of people's living standard and health perception, pay attention to the nourishing healthy and the flavor taste of beef and goods thereof more, need on the market better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.Yet traditional product mostly is to adopt single beef raw material, and there are problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity in the rarely seen food that beef and other products Compound Machining are formed, can not satisfy consumer's various demands.
Summary of the invention
The object of the present invention is to provide fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, products such as beef and pumpkin, spirulina powder, apple vinegar are effectively combined, improved the trophism of dried beef, enriched the local flavor of dried beef.
The technical solution used in the present invention is as follows:
The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower into 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.
Preferably, the fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
The preparation method of the fragrant dried beef of a kind of pumpkin spirulina vinegar may further comprise the steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1-1.2 kilogram size;
(2) soak
With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;
(3) decoct
Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(5) pumpkin boiling
Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to pumpkin and get final product;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;
(8) baking
Beef clod after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;
(9) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Beneficial effect of the present invention:
The present invention effectively combines beef and pumpkin, spirulina powder, apple vinegar etc., be processed into the fragrant dried beef of pumpkin spirulina vinegar, can make various composition complementations, goods nutrition is more comprehensive, also can enrich simultaneously the taste of dried beef, improve the palatability of dried beef.The present invention has adopted halogen to boil technology to have overcome traditional stir-frying-technology, the existing tasty deficiency of pickling process, coarse mouthfeel, dry shortcoming such as frangible.The dried beef that the present invention produces has nutritious, the color and luster glow, delicious flavour, unique flavor, high resilience and chewiness have fragrant and sweet flavor of pumpkin and apple vinegar vinegar fragrance, characteristics such as product novelty, be a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, can satisfy the demand of different crowd.
The specific embodiment
The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion of its each raw material (kilogram) proportioning is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
The preparation method of the fragrant dried beef of a kind of pumpkin spirulina vinegar may further comprise the steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1 kilogram of size;
(2) soak
With clear water beef was soaked 24 hours, reduce smell of mutton to remove watery blood;
(3) decoct
Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2.5 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 60 minutes, was cut into the thin slice of 3 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 15 minutes earlier, simmered in water again 25 minutes, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(5) pumpkin boiling
Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover boiling 15 minutes under 120 ℃ of temperature, cook thoroughly to pumpkin and get final product;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, and under 2450Hz, 800W condition, the blockage of long 3cm, wide 3cm is cut in microwave drying 4 minutes then;
(8) baking
Beef clod after the stripping and slicing is sent into interior the baking 3 hours of baking box of 90 ℃ of temperature, every 25 minutes cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;
(9) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Dried beef physics and chemistry and health testing result that present embodiment is produced are as follows:
Color and luster: color and luster glow;
Grow smell: delicious flavour has fragrant and sweet flavor of pumpkin and apple vinegar vinegar fragrance in the beef flavor;
Mouthfeel: high resilience and chewiness;
Nutritional labeling: moisture 6.8%, fat 5.2%, protein 46.7%, total reducing sugar 33.1%;
Health: 1420/gram of total plate count, coliform 15/100 grams, pathogenic bacteria do not detect.
Claims (3)
1. the fragrant dried beef of a pumpkin spirulina vinegar, it is characterized in that the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower into 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.
2. the fragrant dried beef of pumpkin spirulina vinegar according to claim 1, it is characterized in that the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
3. the preparation method of the fragrant dried beef of pumpkin spirulina vinegar as claimed in claim 1 is characterized in that may further comprise the steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1-1.2 kilogram size;
(2) soak
With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;
(3) decoct
Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(5) pumpkin boiling
Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to pumpkin and get final product;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;
(8) baking
Beef clod after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;
(9) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100477.2A CN103222633B (en) | 2013-03-27 | 2013-03-27 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100477.2A CN103222633B (en) | 2013-03-27 | 2013-03-27 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103222633A true CN103222633A (en) | 2013-07-31 |
| CN103222633B CN103222633B (en) | 2014-11-05 |
Family
ID=48833466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310100477.2A Expired - Fee Related CN103222633B (en) | 2013-03-27 | 2013-03-27 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103222633B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891836A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Dietary fiber buckwheat cookie and preparation method thereof |
| CN104172258A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Pork roasted with pleurotus eryngii |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN105942275A (en) * | 2016-07-18 | 2016-09-21 | 蚌埠学院 | Raspberry and hawk-tea dried beef and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
-
2013
- 2013-03-27 CN CN201310100477.2A patent/CN103222633B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
Non-Patent Citations (1)
| Title |
|---|
| 周亚军等: "复合发酵牛肉干的发酵特性", 《吉林大写学报（工学版）》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891836A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Dietary fiber buckwheat cookie and preparation method thereof |
| CN104172258A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Pork roasted with pleurotus eryngii |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN105942275A (en) * | 2016-07-18 | 2016-09-21 | 蚌埠学院 | Raspberry and hawk-tea dried beef and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103222633B (en) | 2014-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222644B (en) | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof | |
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN103222634B (en) | Kuding tea fragrance dried mussel meat and preparation method thereof | |
| CN101606724B (en) | Nutritional beef dried meat with high bone calcium and making method thereof | |
| CN103222636A (en) | Sliced dried beef with tastes of black rice, rehmannia flowers and coconuts and preparation method thereof | |
| CN103222643B (en) | Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof | |
| CN103222633B (en) | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof | |
| CN102669637A (en) | Composite tomato catsup | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN105410803A (en) | Purple potato flavored pineapple and pumpkin fruitcakes | |
| CN105475906A (en) | Pineapple pumpkin fruit cake helping beauty treatment | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN103222632B (en) | Selenium-enriched tea-milk-taste dry meat and preparation method thereof | |
| CN103222642A (en) | Oat dragon tongue leaf konjak dried beef and preparation method thereof | |
| CN103222516B (en) | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof | |
| KR101813091B1 (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN102499382A (en) | Processing method of chicken with ginseng and chestnuts | |
| CN103222635B (en) | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof | |
| CN111838647A (en) | Konjac glucomannan yellow lantern chili sauce and preparation method thereof | |
| KR20170054094A (en) | Manufacturing method of thick soypaste mixed with red pepper and japanese apricot syrup | |
| CN104473077A (en) | Method for making sour and spicy asparagus lettuce slices | |
| KR20190131971A (en) | Method for producing natural soup source and natural soup source produced by the same method | |
| CN103284136A (en) | Production method of assorted scallop potage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141105 Termination date: 20150327 |
|
| EXPY | Termination of patent right or utility model |